A Study of the True Taste of Saccharin

SUMMARY— When samples of saccharin were highly purified, bitterness and aftertaste were not significantly diminished. Numerous purification methods failed to remove these undesirable flavor notes. The presence of sequestering agents also failed to diminish bitterness and aftertaste. While the undesirable flavor notes of saccharin cannot be proven to be intrinsic, the hypothesis that they are due to impurities is most untenable. Conclusive evidence shows that the bitterness and aftertaste are at least in part a true property of saccharin.